Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and basil, and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the Garlic Olive Oil, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.